I am a big fan of ridiculously easy recipes with limited ingredients. This polenta with pesto and summer squash only has 6 ingredients (if you include the nutritional yeast on top)! It’s quick, tasty and a great way to incorporate summer veggies.

Directions

Place polenta slices on a lightly greased cooking sheet. Brush the tops with the garlic infused olive oil. Bake for 5 minutes on each side. Make sure when you turn them over you brush the other side with olive oil too.

Heat a large non-stick skillet up until it is hot. Add the water and pesto and stir.

Stir in the zucchini and squash, cook until tender.

Add in the red peppers until they are heated through.

Spoon over the polenta and sprinkle with nutritional yeast.

The whole thing comes together in about 15 minutes. The pesto just brings it all together, and the red peppers add a pop of color and sweetness. The photos do not do it justice. It’s an elegant looking dish with minimal effort.